Process of and composition for bleaching and improving milling products



V Patent ed July 3c, 1929,

UNITED" STATES PATENT OFFICE.

-VAHAI 3. KOKATNUR, on NEW roan, N. $1., AND STOCKTON G. TURNBtiLnoF An- I.INevroN, NEW JERSEY, ASSIGNORS ro rnio'r LABORATORY, me., or ARLINGTON, NEW annsny, A CORPOBATION or NEW JERSEY.

rnocnss' or AND comrosrrIoN Non BIlIiEACHING AND IMPROVING MILLING PRODUCTS No Drawing Application'filed April 26, This invention relatesto a process of and composition for treating flour and other milling products to bleach and otherwise improve them. i

5 Many attempts-have been made to satisfactorily bleach flour to produce a whiter loaf and also to improve it whereby for example,

a larger loaf can be produced from a given quantity of flour, such loaf having finer 1o bubbles moreevenly or uniformly distributed th roughout. Materials, employed for such improvement in th baking and other qualities of flour and loaves roduced therefrom are known in the art as our improvers.

Heretofore certain organic peroxids, notably benzoyl peroxid, have been used in bleaching flour but the organic peroxids heretofore used in such bleaching do not so far' as we have been able to find, improve the size of the loaf or its 'quality.

' We have discovered that the bleaching improving, and bread ield of .flo ur other milling products w l he? simultaneous H ly, efficiently and advantageously enhanced by treating them with a composition which contains materials having the properties ofbleaching and improving the flour, increasmg the bread yleld and overcoming or lessen.- ing the lnflammabihty of the organic peroxldused in the composition.

- In the preferred practice of our process we employ an orgamc acid peroxid or mixture of peroxids of either the active or inactive type such as caproyl peroxid, stearyl peroxid, benzoyl, peroxid, fumaryl' peroxid, succinyl peroxid, benzoylacetyl peroxid, 'phthalyl peroxid, and a flour-fimprover such as ammonium lactate, ammoniumsulfate, am-

monium carbonate, ammonium chlorid, free 40 tartaric acid and its salts,' magnesium sulfate, fumaric and other unsaturated acids and their salts and other materials which not only improve the flourbut also exert an activating or possibly catalytic action or influence on the 4 organic peroxid'or peroxids accompanymg their bleaching action. Such improvers by. their action produce, per se, not only a larger yield and abette'r quality-of bread, but by their activation of the organic peroxids enable such peroxids'to act more rapidly, thoroughly and economicallyin their bleaching action. The useof these improvers is particularly advantageous with inactive or relatively inactlve organic peroxids which norfiller, crease the proportion of the improver and 1 1927. Serial No. 186,816.

malty exercise little or no bleaching action but which under the influence of'such improver-s, bleach effectively. Some of these flour improvers as for example, magnesium sulfate, are adapted also to act as fillers. In

using lmprovers which arenot adapted to act I I as fillers we also use a filler such as talc, filter-eel (an infusorial earth) or any other suitable filler. We also may use together flour lmprovers which are capable of acting as fillers and additional-fillers such as talcwhich are. not improver's; In our preferred bleaching and improving treatment we subject the flour or other milling I product to be treated .to the action at ordinary Y atmospheric temperature,- of an extremely small proportion of a composition comprising aboutl'to 30 parts by weight of a dry orgamc acid peroxid such for example, as benzoyl, fuma-ryl or phthalyl peroxid, l to 30 partslby weight'of a flour improver, preferthe. character hereinbefore referred and from 40 to-98 parts by'weight of the I In some cases wemay materially inproportionately lessen that of the filler. We have .in some cases wholly replaced the filler by the improver, as indicated above. This can satlsfactorily be done where the improver is adapted also to act as a fil1er.-

In some cases where an unusual degree of bleaching is necessary or desired as in the case of an unusually dark flour, the proportion of the organic peroxid to the flour may be increased. 7 Similarly wherean unusual 1 degree of improving is necessary or desired as for example, in the treatment of flour from very new wheat to give it the desirable qualities 'of flour made from old wheat, a composi- Y tioncontaining an increased proportion of the improver 1s employed. This increased I proportionadvantageously may be attained by using a material which is both a filler and an improver.

More than one .or anic peroxid and more than one improver o viously may be used in the same composition to meet the requirements of individual milling products to be 1 treated. Similarly more than one filler may. if desired, be used.

The following examples illustrate the practical use of our invention:

Example a. -2OO parts by weight of flour are intimately mixed with 1 part by weight of a. composition containing .5' per cent. by

weight of an organic peroxid bleaching agent such as phthalyl peroxid, 84.5 per cent. by weight of a flour improver such as acid. calcium'phosp'hate and per cent. by weight of afiller such as talc and the thus treated flour a composition containing 1 per cent. by weight of an organic peroxid bleaching agent such as benzoyl peroxid, and 99 per cent. by weight A of a material which is both a flour improver and a filler such as magnesium sulfate, and the treated flour-stored for 48-96 hours before using. I

Emample c.100 parts by weight of flour are intimately mixed with 1 part by weight of a composition Containing 1 per cent. by weight of an organic peroxid bleaching agent such as stearyl peroxid, 69 per cent. by weight of a flour improver such as ammonium lac-- tate, and 30 per cent. by weight of a filler such as talc, and the mixture stored for 48 96 hours before using. v

Eat-ample d.100 parts by weight of flour are intimately mixed with 1 part by weight of a composition containing 2 per cent. by weight of an organic peroxid bleaching agent such as caproyl peroxid and 98 per cent. weight of a material which is both a flour improver and a filler, such as magnesium sulfate, and the mixture stored for 48*96 hours before using.

Ewample e.-.100 parts by weight of dark flour are intimately mixed with 1 .-2 parts by weight ofa composition containin cent. by weight of an organic peroxid bleaching agent such as succmyl peroxid, 50 per cent. by weight of a flour improver such as tartaric acid and 45 per cent. by weight of a filler such as filter-col, and the mixture stored for 48-96 hours before using;

While flour improvers of the activating 0r.

catalytic character hereinbefore set forth act as activators for the organic peroxids it ap-- pears that the action of the peroxids and improvers is to some extent mutual, each serving to improve the beneficial action of the ot er. V By the term inactive organic peroxids we :refer to such peroxids whose available oxygen content is normally ineffective in bleaching organic materials by By the term synthetic flour improver embeing merely intimately mixed therewit r .pl yed in the claims is meant a compound capable of improving flour in the manner described above which has been synthetically prepared or which is capable of -;synthetic preparation.

Our invention is. of particularly great industrial advantage where we employ improverswhich'are activators for organic per oxidssince it permits. of theuse of inactive 5 per' organic peroxids which are relatively inexpensive to produce and which have an unusually high content of available oxygen but which exercise little or no bleaching action except in the presence of an activator. It is however, of industrial importance in the case of all organic peroxids and improvers.

While we have described in detail the preferred practice of our process and the preferred ingredients and proportions of ingredients it is to be understood that our invention is not restricted thereto except as setforth in the subjoined claims.

We claim: 7

1. A process of bleaching and improving flour and other cereal milling products comprising intimately mixing therewith a mixture of an organic peroxid and a synthetic flour improver. I I

2. A process of bleaching and improving flour and other cereal milling products comprising intimately mixing therewith a mix ture of an organic peroxid and a synthetic flour improver which also is a filler.

. 3. A process of bleaching and improving flour and other cereal milling products comprising intimately mixing therewith ainixperoxid, 1 to 30 parts byweight flour and other cereal milling products comj prising intimately mixing therewith a mixture containing an organic peroxid and a" synthetic flour improver which is an activator for the peroxid making the latter more efficient in its bleaching action.

6. A- process of bleaching and improving flour and other cereal milling products comprising intimately mixing therewith a mixture containing an organic peroxid, a synthetic flour improver which is an activator for the peroxid, and a filler.

7. A process of bleaching and improving flour and other cereal milling products comprisin intimatel mixing therewith a mix ture o a normal inactive organic peroxid and a synthetic. iii activator for the inactive peroxid.

8. A process of bleaching and improving flour. and other cereal milling products comprising intimately mixing therewith'a mixture o a normally inactive organic peroxid, a synthetic flour improver which is an activator for the inactive peroxid, and a filler.

,ur improver which is an 10. A composition for bleaching and improving flour and other'millingproducts-con proving flour and other milling products consisting of a mixture contain ng A an' orgamc sisting of a mixture of an organicperogid peroxld, a synthetic flour improver which is and a synthetic flou r'improver. which also is an activator forwthe peroxid, and afiller. 2

f 15. A composition for bleachingand im- 11. A composition for bleaching andimproving flour and other millingproductsconproving flourand other milling products consisting of a mi ture of a normally inactive orsisting of a mlxture of an organic peroxid, a ganic peroxid and :a synthetic flour imp'rover I synthetic flour impro 10 12. A composltlon for bleaching and immaking the lattermore eflicient in its bleach-f proving flonrgand'othermilling products coning 'act1on. sistin of afmixture containing about 1 to 30 1 6. Afc'omposition1 for? bleaching and ima parts y weiglitfof an orgamcperoxid, 1 --to proving flour and other." milling; odu ots ver and'a filler. which is an activator for-the inactiveperoxid. 1.

130' parts by weight of a. synthetic flour 1m-. consistmg oflajmixture-iof'a norm ly inao i 15, *prover and 40 to 98 parts b weight of a'filler. tive organicsperoxim-iafsynthetio ilourim- 13. A composition for leaching and -improver which i's' an activator forthe inact ve proving flour and other milling products conperoxid,' and a filler; I

sistingof a mixture containing .an organic In testimony whereof we aflix 01 1r signaperoxid ancl'asynthetic'flourimprover wlnchtures.

1s an activator for the orgizmc perox1d..-

' VAMAN R. KOKATNUR. v 14. A composition for leaching and im- STOCKTONTGflTURNBULLr j 

